Spring is finally around the corner. When the supermarkets start to sell fresh wild garlic, the leafy goodness calls to many of us. In the woods, it will take a bit longer to pick up some but with the store bought you can start the season early.
Time to indulge in some heavy garlic things without the bad breath the next day. The flavour is a bit milder like the very young fresh garlic cloves you buy some times.
It works wonderful mixed in some oil, you can drop that over soups, pasta or on toasted bread with some tomatoes- delicious.
Wild garlic pesto is a must to prepare and then you can prolong the season to use it.
recipe for 2:
2/3 cup Carneroli risotto rice
1/2 red onion
80 ml white wine
65 g of wild garlic leaves
3 tbsp olive oil
3 tbsp butter
650 ml chicken stock
40 g Pecorino cheese
salt and pepper
250 g pork chop without bone
paprika and veg oil
Marinade the pork for an hour in oil and paprika.
Use 15 g of wild garlic and mix it with some salt and pepper with the olive oil.
Chop of the white stalks from the wild garlic and cut them into small pieces.
Chop the leaves roughly.
Cut the onion into cubes.
Grate the cheese.
Prepare the chicken stock and keep it warm.
In a medium pot melt 1,5 t tbsp butter and sauteed the onion until soft, add the rice and coat it in the butter, add the chopped stalks.
Add the wine and some pepper and a bit of salt and cook until the wine is completely gone.
Add 200 ml hot chicken stock and stir and cook until gone.
During this time start with the pork chops to be ready with the rice.
Repeat and repeat until the rice is no longer hard but has some bite in the middle.
Toss in the greens of the wild garlic, the rest of the butter and 2/3 of the cheese, stir well.
Use a big plate and place the risotto in the middle, cut some meat and place on top, pour some green oil around and sprinkle with the rest of the cheese.